This delicious dish is so warming, comforting and grounding. It’s an ayurvedic style dish that nourishes the body and soul as it’s full of health promoting ingredients. It’s immune-boosting from the turmeric, ginger, cumin and garlic, anti-inflammatory from the turmeric and ginger, supports digestion with the cumin, ginger and cayenne pepper, it’s high in protein from the lentils and very high in fibre from the lentils and vegetables which also supports digestion. It’s a wonderful plant-based dish to include into your lifestyle.
Ingredients:
1cupsplit red lentils, rinsed
3cupswater
1small onion, peeled and diced
3garlic cloves, peeled and finely diced
2medium carrots, cut into half moons
1x 400g can of chopped tomatoes
1.5 tsp turmeric
1tspcumin
½tspcayenne
2tspfreshly grated ginger
salt/pepper to taste
handful of freshly chopped parsley or coriander to serve
1tbspcoconut oil for frying
Serving option: brown rice, avocado, fresh herbs
Method:
1
In a medium size pot add the lentils and water, cover and bring to a boil over medium heat.
2
Reduce heat to simmer for 15-20 minutes stirring occasionally. Cook until the lentils are tender (not mushy).
3
While the lentils are cooking, in a large fry pan melt the coconut oil over medium heat. Add in the chopped onion and garlic and cook for 4-5 until onions go translucent.
4
Next, add the chopped carrots, courgette, tomatoes and spices to the large fry pan and cook for a further 5-6 minutes until vegetables are tender but not too soft. Mix together well.
5
When the lentils are tender stir in the vegetable mixture, cover and simmer on low heat for 5 minutes.
6
Spoon onto a plate, top with freshly chopped herbs and enjoy!
Serving option - enjoy alongside brown rice and top with avocado.
handful of freshly chopped parsley or coriander to serve
1tbspcoconut oil for frying
Serving option: brown rice, avocado, fresh herbs
Directions
1
In a medium size pot add the lentils and water, cover and bring to a boil over medium heat.
2
Reduce heat to simmer for 15-20 minutes stirring occasionally. Cook until the lentils are tender (not mushy).
3
While the lentils are cooking, in a large fry pan melt the coconut oil over medium heat. Add in the chopped onion and garlic and cook for 4-5 until onions go translucent.
4
Next, add the chopped carrots, courgette, tomatoes and spices to the large fry pan and cook for a further 5-6 minutes until vegetables are tender but not too soft. Mix together well.
5
When the lentils are tender stir in the vegetable mixture, cover and simmer on low heat for 5 minutes.
6
Spoon onto a plate, top with freshly chopped herbs and enjoy!
Serving option - enjoy alongside brown rice and top with avocado.
Hi! I’m Natalie. I teach my clients how to take control of their own health. I help them balance their blood sugar, reduce cravings, lose weight, improve sleep, improve digestive issue, skin issues, increase their energy levels and more. I give them the tools about how to achieve this while educating, motivating and inspiring them to live their best life.
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